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Jake
Once a Buckeye, always a Buckeye
‘17 The Deuce Champ
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'18 The Deuce Champ
knapplc;2102987; said:
I never even heard of it until my first week at tOSU. It started in Cincinnati, and I grew up on the other side of Ohio (5 hours away). I thought they were fucking with me when they told me about it.
So they took me to Skyline on High Street. Not sure if it is even there anymore, hooked me up with some "5 way" (chili, spaghetti, cheese, beans, onions), and I was hooked. Love the stuff.
Still no Skylines in eastern Ohio (outside of Cleveland) but you can buy the chili in grocery stores, which is really all you need for it to be authentic. The rest is easy.
If you're really curious I bet you can order Skyline chili online these days.
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buxfan4life
The future's so bright, I've gotta wear... shades.
Jake;2103038; said:
Really? I have one about 5 miles from my place in South Florida.
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buxfan4life
The future's so bright, I've gotta wear... shades.
Jake;2103163; said:
Quite true.
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ORD_Buckeye
Wrong glass, Sir.
I'm making the San Antonio chili from Muck's Marlboro book. Will report back when it's done.
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ORD_Buckeye;2282814; said:I'm making the San Antonio chili from Muck's Marlboro book. Will report back when it's done.
Nice looking ingredients, ORD. That old Marlboro recipe book Muck posted always intrigued me - please keep us in the loop.
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Anyone have Seeds recipe in text? I don't want to watch his stupid face for5 minutes to get the recipe and write it down.
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ORD_Buckeye
Wrong glass, Sir.
Made a batch of all beef chili yesterday. This time around, I toasted and seeded the peppers and then ground them down into chili powder rather than the poaching them in hot water and making a slurry. Prefer the dry version much better.
Toasting the cumin before grinding it by hand.
Chili powder and ground cumin ready to put my two "dumps" together.
I used 2 lbs of cubed shoulder chuck and 1 1/2 lb of freshly coarse ground.
Browned in Duck fat
About an hour and a half in I did the second dump.
Just about done.
Toasting the cumin before grinding it by hand.
Chili powder and ground cumin ready to put my two "dumps" together.
I used 2 lbs of cubed shoulder chuck and 1 1/2 lb of freshly coarse ground.
Browned in Duck fat
About an hour and a half in I did the second dump.
Just about done.
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